Everyone loves stuffed peppers. However, many people mistakenly believe that it can only be cooked in summer, since this vegetable is very expensive in winter. But if you freeze the fruits for future use, then in winter you can pamper yourself with this dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Bright, beautiful and mouth-watering stuffed pepper is deservedly a worthy dish for decorating a festive table. What is noteworthy is that using all kinds of stewing methods, it can be completely different, and with the same filling. It is stuffed with meat, mushrooms, vegetables, cheese, with the addition of various herbs, spices and cereals. But the classic version is pepper stuffed with meat and rice. Today we will talk about him.
During the bell pepper season, it is of course used fresh. But if you plan to cook it in winter, then you need to stock up on vegetables in advance. You need to think about this in the middle of autumn, when it is the lowest price. This is done as follows. Wash the peppers, dry them, remove the seeds, fold them compactly and send them to the freezer. To save space in the freezer, you can put the vegetable in each other. In a ready-made meal, a frozen vegetable is no different from fresh pepper. When you decide to use it for cooking, just start with any filling, pour over with tomato sauce and simmer. It's great, in winter, on New Year's Eve, to serve stuffed peppers to the table! Then the dish will undoubtedly become festive.
- Caloric content per 100 g - 91 kcal.
- Servings - 15
- Cooking time - 1 hour
Ingredients:
- Sweet bell pepper (frozen) - 15 pcs.
- Pork - 1 kg
- Rice - 150 g
- Onions - 2 pcs.
- Garlic - 2-3 cloves
- Sour cream - 150 ml
- Tomato paste - 3 tablespoons
- Bay leaf - 4 pcs.
- Allspice peas - 4-6 pcs.
- Salt - 1-1.5 tsp or to taste
- Ground black pepper - 1/3 tsp or to taste
Cooking Stuffed Frozen Peppers in Tomato
1. Peel the meat from films, veins and fat. Although you can leave a little fat. Then the food will be more satisfying, nutritious and fatty. Peel and wash the onion and garlic.
2. Twist the meat, onion and garlic through a meat grinder. Choose the size of the lattice yourself. If you like the feel of large pieces of meat, use a wire rack with large holes. If you want a uniform meat consistency - take a fine nozzle and twist the food twice.
3. Wash the rice, cover with cold water in a ratio of 1: 2, salt and boil for about 10 minutes until half cooked. Transfer it to the minced meat bowl.
4. Season food with salt, pepper and your favorite spices. I use ground nutmeg and ginger powder. You can also use any spices and flavorings.
5. Stir the minced meat well until smooth.
6. Remove the peppers from the freezer. You do not need to defrost them, otherwise they will melt, soften, lose their shape, and you will not be able to fill them.
7. Fill the vegetable with minced meat. If you use fresh pepper, wash it, remove the tail, inner seeds and partitions. Then stuff it as well.
8. Place the frozen peppers in a cooking pot.
9. In a deep bowl, combine sour cream, ketchup, bay leaf, allspice peas, salt, pepper and your favorite spices.
10. Stir the dressing and dilute with one glass of water.
11. Pour the sauce over the peppers and leave to simmer in a heated oven up to 200 ° C for 1 hour.
12. You can also cook them on the stove. Boil over high heat, reduce the temperature and simmer under a closed lid for one hour.
13. Peppers can be served either alone or as a side dish for boiled potatoes, spaghetti, and cereals.
See also a video recipe on how to cook peppers stuffed with meat and rice.
